Fluffy Whole Grain Brown Rice

Whole Grain Brown Rice

Course Whole Grains
Keyword rice
Prep Time 15 minutes
Cook Time 2 hours
Cooling time 30 minutes
Total Time 2 hours 45 minutes
Servings 15 cups
Calories 244 kcal

Ingredients

  • 4 cups uncooked brown rice
  • 7 cups water
  • 14 oz coconut milk optional, (Add another cup of water, if not using.)
  • 1 ½ tsp salt opt.

Instructions

  1. RINSE rice thoroughly in cold water.

  2. OPTIONAL STEP: TOAST over medium heat in dry skillet until it's golden brown and sounds like popcorn, stirring constantly. This brings out the flavor and makes the rice fluffier.

RICE COOKER:

  1. FOLLOW your rice cooker directions for brown rice. Put rice, salt, and coconut milk in first and fill the rest with water.

    COOK on the brown rice setting.

STOVETOP:

  1. BRING water, salt, coconut milk, and rice to a boil.

  2. TURN down to low and simmer for 1-2 hours (DO NOT LIFT LID!)

  3. SHUT it off and let sit for one more hour before lifting lid.

OVEN:

  1. INCREASE water to 2 1/2 cups water per 1 cup dry rice.

  2. PLACE all ingredients into covered casserole dish.

  3. BAKE at 200F for 8 hours (overnight).

  4. FLUFF with wooden spoon or a fork.
  5. SERVE immediately or chill.

INSTANT POT

  1. NOTE: Best ratio for Instant Pot rice is 1 cup of rice, to 1.5 cups water. So for this recipe, decrease water to 5 cups (OR 6 cups of water, if not using coconut milk).

  2. POUR washed rice, water, coconut milk and salt into instant pot and secure lid, making sure vent is turned off.

  3. MANUAL Pressure on high for 34 minutes.

  4. LET it naturally release pressure on it's own–usually takes about 15-20 minutes.

  5. FLUFF and serve!

Nutrition Facts
Whole Grain Brown Rice
Amount Per Serving (1 cup)
Calories 244 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Sodium 246mg11%
Potassium 180mg5%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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